Very lightly adapted from Karen Solomon's Asian Pickles. Solomon calls for a pint canning jar. I had trouble fitting the carrots sticks in a pint and used a quart instead. If you do that, you will need extra liquid -- simply double the brine and the water. But don't double the five-spice powder unless you're also doubling the quantity of carrots. <br /> <br /> This pickle can be canned, although the recipe below is for the refrigerated version. (For canning instructions, see the recipe in Asian Pickles.)

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